Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16. We extended the height of a baking sheet with aluminum foil for a deeper crust that holds the double recipe and placed pie dough rounds around the perimeter for a pretty fanned crust.
| Level: | Intermediate |
| Total: | 11 hr |
| Active: | 1 hr |
| Yield: | 16 servings |
Ingredients
- Cooking spray
- 1 pound (4 sticks) unsalted butter, at room temperature
- 1 1/4 cups confectioners’ sugar
- 1 teaspoon kosher salt
- 5 cups all-purpose flour, plus more for dusting
- 1 large egg
- Two 15-ounce cans pumpkin puree
- 2 1/2 cups heavy cream
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Whipped cream, for serving
Instructions
- Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
- For the dough: Beat the butter, confectioners’ sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges).
- Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won’t be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack.
- Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use.
- For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well.
- Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It’s OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 651 |
| Total Fat | 41 g |
| Saturated Fat | 24 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 3 g |
| Sugar | 31 g |
| Protein | 8 g |
| Cholesterol | 171 mg |
| Sodium | 221 mg |
Reviews
I have to be honest, the video really grossed me out. Please take off your jewelry when cooking. The amount of bacteria that can get on a ring is enormous and it is really unsanitary to cook with your jewelry on.
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So delicious – I made this for Thanksgiving and I’m about to make it again for Christmas. I think this is my new holiday treat tradition! 🙂
This pie crust and the filling were delicious!! However, there was way too much crust/filling for a 10×15 pan. My first crust didn’t have enough depth to hold even have of the filling (even after splitting the dough into 1/3’s for decorative topping), so I remade it and used an 18×13 sheet pan. The 18×13 pan took all the crust (without dividing) and just barely all of the filling. I had to be very careful putting it in the oven so as not to spill it. This is great for really large parties. We had 12 family members over who we anticipated all having a slice, but we didn’t even make a dent in. I wouldn’t make for parties any less than 18 people.
More of a question to those who have made this. Could I make it on Tue (before Thanksgiving) and keep in fridge? Or will crust get soggy by Thr?
I don’t understand the first part in the direction of the aluminum foil.
anyone use evaporated milk , instead of heavy cream?
Great recipe for a party, fast and easy
Super delicious filling & shortbread-like crust. The crust is really amazing! I love everything about this recipe, except that there is WAY too much filling! I ended up making a second pie in a standard pie pan with half the filling & used another crust recipe, since I ran out of confectioner’s. I used tiny leaf-shaped cookie cutters for the crust design along the edge of the pies. I will definitely make this recipe again, just in another larger, deeper pan. In fact, I just ordered a 4 quart Pyrex baking dish which should work just fine. And, the foil won’t be needed.
I’m getting ready to make this recipe & the instructions say to line with aluminum foil but the end result picture does not have aluminum foil. ????